The BEST Banana Bread

I love banana bread. It’s so yummy. A few years back, I received a Paula Deen cookbook, and in it, I found the best banana bread recipe ever. It’s just SO moist and delicious; I had to share it with y’all.

You must bake this bread. Unless you’re allergic to bananas. I had a roommate in college who was allergic to bananas. (Hi, Claire! Don’t make this.)

It’s not super good for you, but I try to justify it by the fact that it has bananas in it. Now the thing that makes it extra especially awesome is something that I added to the recipe on my own: a coating of sugar. (I know, how did I come up with that genius twist?) Look at the picture above, and you will see some of the sugar that didn’t stick to the bread still sanding the side of the pan.

After you grease the pan (preferably with butter), sprinkle a healthy coating of sugar all over it. After you pour in the batter, sprinkle more sugar on top. This way, when the crust bakes, it will be coated with sugary goodness. It makes a difference, trust me. Just do it. You can thank me later. In the picture above, you’ll see sugar sticking to the crust of the bread.

Here’s how the bread looks straight out of the oven and cut in half. It is so good.

So good, in fact, that I just had to pinch off a bite. Or two. Lucky for me, Tom doesn’t like banana bread.

And I doubled the recipe, so I have an extra loaf made, wrapped, and in the freezer just waiting for me to devour it. I will include the regular recipe below, but you can easily double it, like I did. Also, you don’t even need a mixer to make this- just some muscle for stirring with a wooden spoon. Easy-peasy.

Paula Deen’s Banana Bread

1/2 cup (1 stick) butter, at room temperature

1 cup of sugar

1/2 teaspoon of salt

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

3 ripe bananas, mashed

Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder, and bananas, and mix well. Pour the batter into the prepared pan, and bake for 50 minutes.


6 thoughts on “The BEST Banana Bread”

  1. It wouldn’t be a Paula Dean recipe without a full stick of butter! 🙂

    I have a great banana bread recipe that I’ll be sharing later this fall that uses boxed cake mix — and it too is delicious. I save all our starting-to-rot bananas in the freezer all year to make banana bread in the fall (Davey’s about ready to hurt me by now because of ALL the dark, frozen bananas taking up our freezer)…lol. Can’t wait to try your recipe!!

  2. Okay, I’m super later, BUT your mum gave me Rachel Choe’s banana bread recipe which is awesome and my go-to BB recipe. It is incredibly moist… yuuummmmmmm highly recommend it!

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